Chicken Fricassee With Spring Vegetables Recipe
Chicken Fricassee With Spring Vegetables is a sumptuous dish that often takes over any spread! This delightfully well flavored and addictive Chicken Fricassee With Spring Vegetables will leave you licking your finger!
Ingredients
| Asparagus | 1 1/2 Pound, cut into pieces | |
| 1 cucumber, peeled, halved, seeded and cut into balls with small melon bailer | ||
| Peel of 2 lemons, cut into 1/8 inch julienne | ||
| Green beans | 1 Cup (16 tbs), trimmed | |
| Unsalted butter | 3 Tablespoon | |
| White of leek | 1 Small, thinly sliced | |
| Peas | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| Butter | 2 Tablespoon | |
| Oil | 2 Tablespoon | |
| 1 2 1/2 to 3 pound chicken, cut up and patted dry | ||
| Dried tarragon | 1 Tablespoon, crumbled | |
| Bay Leaf | 1 | |
| 1 cup dry white wine or vermouth | ||
| Chicken stock | 3 Cup (16 tbs) | |
| 6 egg yolks, room temperature | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Minced parsley | 1 Tablespoon, garnish | |
| 4 fluted lemon slices (garnish) | ||
| Salt | To Taste | |
Directions
Bring large pot of salted water to boil over medium high heat.
Add asparagus pieces and cook until almost tender when pierced with knife, about 3 to 5 minutes.
Add tips and cook until tender, about 2 minutes.
Remove with slotted spoon and plunge into ice water to stop cooking process.
Pat dry with paper towels.
Repeat with cucumber, cooking about 2 minutes; lemon peel, cooking about 10 minutes; and fava beans, cooking about 5 minutes (4 minutes for green beans).
Remove husks from fava beans and discard.
Melt 3 tablespoons butter in medium skillet over low heat.
Add leek, cover and let sweat 15 minutes, stirring occasionally.
Add peas, cover and cook 10 minutes.
Add sugar if desired.
Stir in fava beans and cook until vegetables are tender, about 5 minutes.
Remove from heat.
Add asparagus, cucumber and lemon juice.
Season to taste.
Preheat oven to 325°F.
Heat 2 tablespoons butter with oil in large skillet over medium-high heat.
Add chicken and saute on all sides until lightly browned.
Sprinkle with salt and pepper.
Transfer chicken to heatproof baking dish, arranging white meat on top.
Add tarragon, bay leaf, wine and enough stock to cover chicken completely.
Partially cover dish, place over low heat and bring to simmer.
Cover and bake 15 minutes.
Remove white meat and bake remaining pieces 5 minutes longer.
Transfer chicken to platter using slotted spoon and set aside.
Discard fat from dish.
Place over medium-high heat and cook until liquid is reduced to 2 cups.
Add chicken.
Place dish over medium-low heat and bring mixture to simmer.
When chicken is heated through, transfer to serving plate.
Tent with foil.
Whisk egg yolks and cream in large bowl.
Slowly whisk heated stock into yolk mixture, then return to dish.
Place over medium heat and stir with wooden spoon until mixture thickens and finger drawn across coated spoon leaves a path; do not boil, or yolks will curdle.
Stir in lemon juice and season mixture with salt and pepper to taste.
Melt 1 tablespoon butter in medium saucepan over medium-high heat.
Add vegetables and reheat.
Divide chicken and sauce evenly among heated soup plates.
Spoon vegetables over chicken.
Sprinkle with parsley, chervil and tarragon.
Garnish with lemon peel and fluted lemon slices.
Add asparagus pieces and cook until almost tender when pierced with knife, about 3 to 5 minutes.
Add tips and cook until tender, about 2 minutes.
Remove with slotted spoon and plunge into ice water to stop cooking process.
Pat dry with paper towels.
Repeat with cucumber, cooking about 2 minutes; lemon peel, cooking about 10 minutes; and fava beans, cooking about 5 minutes (4 minutes for green beans).
Remove husks from fava beans and discard.
Melt 3 tablespoons butter in medium skillet over low heat.
Add leek, cover and let sweat 15 minutes, stirring occasionally.
Add peas, cover and cook 10 minutes.
Add sugar if desired.
Stir in fava beans and cook until vegetables are tender, about 5 minutes.
Remove from heat.
Add asparagus, cucumber and lemon juice.
Season to taste.
Preheat oven to 325°F.
Heat 2 tablespoons butter with oil in large skillet over medium-high heat.
Add chicken and saute on all sides until lightly browned.
Sprinkle with salt and pepper.
Transfer chicken to heatproof baking dish, arranging white meat on top.
Add tarragon, bay leaf, wine and enough stock to cover chicken completely.
Partially cover dish, place over low heat and bring to simmer.
Cover and bake 15 minutes.
Remove white meat and bake remaining pieces 5 minutes longer.
Transfer chicken to platter using slotted spoon and set aside.
Discard fat from dish.
Place over medium-high heat and cook until liquid is reduced to 2 cups.
Add chicken.
Place dish over medium-low heat and bring mixture to simmer.
When chicken is heated through, transfer to serving plate.
Tent with foil.
Whisk egg yolks and cream in large bowl.
Slowly whisk heated stock into yolk mixture, then return to dish.
Place over medium heat and stir with wooden spoon until mixture thickens and finger drawn across coated spoon leaves a path; do not boil, or yolks will curdle.
Stir in lemon juice and season mixture with salt and pepper to taste.
Melt 1 tablespoon butter in medium saucepan over medium-high heat.
Add vegetables and reheat.
Divide chicken and sauce evenly among heated soup plates.
Spoon vegetables over chicken.
Sprinkle with parsley, chervil and tarragon.
Garnish with lemon peel and fluted lemon slices.
Chef
